Double Broccoli Bowl

INGREDIENTS

3 cups cooked quinoa or brown rice

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 cup pumpkin or sunflower seeds, toasted

1/2- 1 tsp sea salt

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/4 cup coconut milk, heavy cream, or cashew cream

1-2 avocado, sliced 

 

METHOD

  1. Blanch the broccoli in boiling water for a minute so it is barely cooked. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

  2. Make the broccoli pesto. Puree two cups of the cooked broccoli, the garlic, 1/2 cup of the pumpkin seeds, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

  3. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust the flavor with more pesto, lemon juice, coconut milk and/or salt. Serve with sliced avocado and more seeds. 


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